This Low-Carb Cranberry Coffee Cake has the perfect soft texture and a rich and fresh cranberry flavor. It’s packed with healthy fats and low in carbs, it’s gluten-free, keto and whole30 approved … and super delicious!
We’ve got a soft, moist and buttery cake with a layer of cranberries, on top of which we’ve added raw pecans for crunchiness and even more flavor. This cake is simply irresistible!
Here’s what describes this low-carb cranberry cake best. It’s:
Easy to Make
This low-carb cranberry cake is great to have around as a healthy dessert or snack, works great as a grab-and-go breakfast, or with coffee as an after-dinner dessert. And since you don’t have to keep this low-carb cake in the fridge at all times, it’s perfect as a travel snack for a busy day in the city or a walk in the park.
It’s the kind of low-carb coffee cake that works all year round, especially in cold winter months because it comes packed with those healthy fats that will give your body clean energy (free of sugar). Eating this low-carb cake will give you a boost of those “good-for-you” fats with an assortment of beneficial nutrients while keeping your gut healthy and happy.
If you decide to try the low-carb cake recipe, let me know how it turned out! Leave a comment and don’t forget to take a picture and tag it @refreshmyhealth on Social Media! I’d love to see what you come up with.
Sharing is caring! Enjoy this Low-Carb Cranberry Coffee Cake with someone you love while sharing a cup of freshly-made coffee.
Do you enjoy low-carb cakes like this one? Would you try this recipe? Let me know in the comments.
Low-Carb Cranberry Coffee Cake
- Baking Tray
- 60 g almond flour
- 3 medium eggs
- 2-3 tsp coconut sugar
- 1/2 tsp baking soda
- 1 tsp lemon juice
- 25 g butter (melted)
- 1/2 tsp vanilla powder
- 4-5 tbsp frozen cranberries (or blueberries)
- a few pecans (halves, to decorate)
- In a medium bowl, add together all the dry ingredients used for baking: almond flour,, baking soda, coconut sugar and vanilla powder. Mix for a few seconds to combine.
- Add beaten eggs and, using a silicone spatula, stir slowly until a batter has formed.
- Continue by adding melted butter (at room temperature) and incorporate into the batter.
- Last step is to add half of the cranberries and the lemon juice. Use a spatula to fold the cranberries into the batter, making sure not to ruin their texture.
- Transfer batter into a baking tray, decorate with the rest of the cranberries and the pecans.
- Bake at 180-200 Celsius for 40-45 minutes or until the top is cooked through and a toothpick inserted in the center comes out clean.
- Remove from the oven when baked and set aside for 10 minutes to cool down. Cut into desired portions and transfer on a plate.
- You can serve it fresh or store it in the fridge for at least 3 days.